Wheat free Archives

Brinjal recipes

Brinjal stew

25 minutes

Christmas recipes

Gammon with jammy cherry sauce

2 hours

Braai recipes

Chicken-and-pineapple kebab

50 minutes

Atchar recipes

Butter beans with confit tomatoes

1 hour

Beef recipes

Braaied beef rib roast

1 hour 45 minutes

Beans recipes

Spiced black-eyed pea fritters

15 minutes

Cooking with

Negroni gravadlax

Breakfast recipes

Mabele a ting

30 minutes

Christmas recipes

Seafood cocktail

Christmas recipes

Potato bake with crackling

45 minutes

Beef recipes

Slow-braised oxtail

3 ½ to 4 hours

Beans recipes

Cacio e pepe umngqusho

2 hours

Cacio e pepe umngqusho

Serves 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 2 hours

Ingredients

360 g samp
4 cups water
2 x 400 g butter beans cans, drained
100 g pecorino Romano, grated, plus extra for serving
1 cup chicken stock
sea salt and freshly ground black pepper, to taste
Serrano ham, for serving (optional)

Method

1. Place the samp and water in a saucepan. Bring to a boil and cook for 2 hours, stirring occasionally, until the kernels are al dente. Fold in the butter beans.

2. Stir in the pecorino, stock, salt and pepper, and simmer until the cheese has melted. Serve warm with the Serrano ham, if using, and sprinkle over more pecorino.

Find more South African recipes here

Photographer: Toby Murphy
Food assistant: Lerato Motau

Fragrant curried mince cottage pie

Air fryer pork belly

Beer-box (braai) platter

Brinjal stew

Gammon with jammy cherry sauce

Chicken-and-pineapple kebab

Butter beans with confit tomatoes

Braaied beef rib roast

Spiced black-eyed pea fritters

Negroni gravadlax

Mabele a ting

Seafood cocktail

Potato bake with crackling

Slow-braised oxtail

Cacio e pepe umngqusho

Cacio e pepe umngqusho

Ingredients

Method